Buttermilk
Cornbread Recipe
 A
cornbread recipe made with corn meal,
eggs,
flour, buttermilk, and butter. This
quick and easy Southern style recipe is a favorite to serve with chili
or your favorite breakfast
casserole. Serve this quick
bread warm with
butter and drizzled with honey. You can also make a quick
honey cinnamon butter
that is the best of both worlds (link to recipe below). This old-fashioned cornbread is special because
it doesn't
fall apart! Buttermilk in the recipe makes a moist bread that stays
together when you take a bite. Find
more quick bread recipes like this cornbread recipe. Buttermilk
Cornbread Recipe Prep
Time: 15 minutes
Cooking
Time: 25 minutes Ingredient
List: 3 eggs 1/4
cup granulated sugar 1 cup flour 2/3 cup cornmeal 2
teaspoons baking powder 1/4 teaspoon baking soda 3/4
teaspoon salt 1 cup buttermilk 1/4 cup butter,
melted
Kitchen
Equipment Needed two
large mixing bowls 8" x 8" x 2" glass baking dish or baking
pan, greased and floured
Instructions:
Step 1: Beat
eggs in a large bowl until lemon colored and smooth. Step 2: Add sugar and mix
well. Step 3:
In a separate bowl, sift and measure flour. Sift again with cornmeal,
baking powder, baking soda, and salt. Step
4: Add dry ingredients alternately with buttermilk to egg and
sugar mixture. Step 5:
Stir in melted butter and pour into a buttered and floured 8" x 8" x2"
baking dish. Step 6:
Bake about 25 minutes at 400 degrees or until a toothpick inserted in
the center come out dry. Makes
9 servings. This quickbread is special because it doesn't fall apart. Serve warm with
butter and drizzled with honey or make this delicious honey
cinnamon butter for a special treat.
Old-Fashioned
Recipe Cookbooks
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